Slow Cooker Pepperoni Pasta Bake
This Slow Cooker Pepperoni Pasta Bake is the ultimate set-and-forget comfort food that’s rich, cheesy, and packed with flavour. With smoky pepperoni, fragrant Italian herbs, and a double-cheese finish, it’s a family-friendly meal that feels indulgent without needing much hands-on time. The best part? You can let the slow cooker do most of the work while you get on with your day.
This dish is perfect for busy weeknights, meal prep Sundays, or casual get-togethers. It’s beginner-friendly and an excellent option for anyone who wants a hearty meal without turning on the oven. The slow cooking process deepens the flavours in the tomato-based sauce, while the pasta absorbs all that rich, pepperoni-spiked goodness.
It’s also a fun twist on traditional baked pasta dishes, no boiling required! Just a simple mix, cook, and top with cheese before serving. You can also prep it ahead of time or freeze leftovers for future dinners. It’s a must-have in your recipe rotation for cosy nights in.
Slow Cooker Pepperoni Pasta Bake
Rate this RecipeEquipment
- Slow cooker (minimum 5L capacity)
- Measuring Cups and Spoons
- Chopping Board
- Sharp Knife
- Wooden spoon
Ingredients
- 150 g pepperoni slices, halved
- 3 garlic cloves finely chopped
- 2 tablespoons tomato paste
- 700 g passata
- 2 tablespoons Italian herbs dried
- 1 cup beef stock
- 1/4 cup basil fresh, roughly chopped
To add later:
- 350 g penne pasta
- 1.5 cups beef stock for pasta
- 1 cup tasty cheese grated
- 100 g mozzarella cheese sliced
Instructions
- To the slow cooker, add pepperoni, garlic, tomato paste, passata, Italian herbs, 1 cup beef stock, and basil. Stir well to combine.
- Cover and cook on high for 2.5–3 hours, until the sauce is rich and fragrant.
- In the final 30 minutes of cooking, stir in the penne pasta and additional 1 cup of beef stock. Mix well to coat the pasta and ensure it’s mostly submerged. Stir once or twice during this time to prevent sticking.
- Once the pasta is tender, scatter over grated cheese then add some fresh basil and mozzarella slices. Replace the lid for 10–15 minutes, until the cheese is melted and bubbly.
Video
Notes
Cooking Tips for Beginners
- Stir halfway through pasta cooking time to prevent it sticking to the base.
- Cut pepperoni into halves or quarters for even distribution.
- Keep an eye on the pasta after 25 minutes so it doesn’t overcook.
Serving Suggestions
- Serve with a green salad or garlic bread.
- Add olives or capsicum for a Mediterranean twist.
- Try it with spiral pasta or rigatoni for variation.
Freezer-Friendly
This recipe is freezer-friendly! Cool completely, then portion into containers and freeze for up to 2 months. Defrost overnight in the fridge and reheat with a splash of stock or water.Storage Advice
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 2 months.
- Reheating: Microwave or reheat on stovetop with a splash of water or stock to loosen sauce.
Meal Prep Instructions
- Prep all base ingredients and store in the fridge overnight.
- Add pasta and extra stock in the last 30 minutes of cooking.
- Cheese can be pre-grated and stored in a container for easy topping.
Substitutions
- Pepperoni: Use cooked bacon, salami, or vegetarian sausage.
- Penne Pasta: Swap with rigatoni, fusilli, or gluten-free pasta.
- Beef Stock: Use chicken or vegetable stock.
- Cheese: Use cheddar, gouda, or a plant-based cheese alternative.
- Passata: Use tinned crushed tomatoes or tomato sugo.
- Cooked shredded chicken
- Brown lentils (for plant-based)
- Vegetarian sausages or meatballs
Helpful Hints
- Cut pepperoni into smaller pieces for better distribution.
- Use a mix of cheeses for extra flavour depth.
- Stir the pasta once during cooking to prevent sticking.
- Let the bake sit for 5 minutes before serving for best texture.
- Add a pinch of chilli flakes for extra heat.
- Freeze in single portions for quick lunches.
- Use gluten-free pasta for a coeliac-friendly version.
- Add veggies like spinach or zucchini to boost nutrition.
FAQs
1. Can I use a different type of pasta? Yes, just make sure it’s a short pasta like rigatoni or fusilli. 2. Do I need to pre-cook the pasta? No, it cooks directly in the slow cooker during the final 30 minutes. 3. Can I cook this on low instead? Yes, cook the base sauce for 5–6 hours on low before adding pasta. 4. Can I skip the cheese topping? Yes, but it adds that gooey, baked-pasta texture. 5. Can I make this vegetarian? Absolutely. Omit pepperoni and use veggie stock and a plant-based protein.Related Recipes on Wholesome by Sarah
- Slow Cooker Bolognese
- Creamy Pumpkin, Chicken & Zucchini Penne Bake
- Baked Pasta Shells With Ricotta, Spinach, Lemon & Mozzarella
- Sausage Meatball Pasta Bake
- Oven Baked Beef, Mushroom & Red Wine Casserole
Keywords
